Gain Student Approval Wednesday, November 13, 2013 Todays Moderator - - PowerPoint PPT Presentation

Menuing Mushrooms: Strategies to Extend Meat Entrées, Add Veggies and Gain Student Approval

Wednesday, November 13, 2013

Today’s Moderator

Paula Zdanowicz, MPH Senior Program Manager School Nutrition Foundation

Today’s Topics

 Learn how you can include mushrooms in your commodity purchases next year  Gain a better understanding of the nutritional benefits and versatility of mushrooms  Learn how to best incorporate mushrooms into your menus, develop recipes students like and how to market mushroom based menu items for increased participation

Today’s Panelists

Christina Conell Program Analyst Food Distribution Division Food and Nutrition Service USDA Dayle Hayes MS, RD President Nutrition for the Future, Inc.

Today’s Panelists

Robert Rusan Chef Maplewood Richmond Heights School District Missouri Jessica Shelly RS, REHS, MBA Food Services Director Cincinnati Public Schools Ohio

Today’s Panelist

Dayle Hayes MS, RD President Nutrition for the Future, Inc.

More Mushrooms on Your Menu?

• Menu Planning Flexibility
• Cost
• Flavor and texture

Umami

A taste sensation that is meaty or savory and is produced by several amino acids and nucleotides (as glutamate and aspartate)

MUSHROOM OVERVIEW

About Mushrooms

A Nutritional Powerhouse

• Very Low in Calories
• Low in Sodium
• Fat Free/Cholesterol

Free

• Vitamin D
• Potassium
• Source of B Vitamins
• Source of Other

Antioxidants

Kid Friendly ways to utilize mushrooms in your menus

• Blending into kids

favorite entrees

• Top pizza, burgers,

stir frys and pasta

• Fresh on the salad

bar with dip

Avenues to Add Mushrooms

• Farm to School
• Department of

Defense Fresh Fruit & Vegetable Program

• Produce Distributors
• USDA Commodity

Mushrooms

Finely diced or chopped mushrooms taste, look, act and perform like ground meat and allows you to serve America its iconic foods.

Resources

mushroomsinschools.com

• Recipes
• Menu Inspiration
• Student Activities
• Marketing & Healthy

Eating Promotional Materials

• Promotional support

Today’s Panelist

Christina Conell Program Analyst Food Distribution Division Food and Nutrition Service USDA

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• Meal Pattern Crediting
• Credits in the other vegetable category
• Must serve ½ cup of vegetable to credit, but can pair ¼

cup of mushrooms with another vegetable

• ¼ cup must be recognizable

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• Beef and Mushroom Tacos
• USDA Foods Ground Beef
• USDA Foods Tomato Paste
• USDA Foods Tortillas
• USDA Foods Shredded

Cheese

• Chili con Carne con Mushrooms
• USDA Foods Tomato Paste
• USDA Foods Canned Diced

Tomatoes

• USDA Foods Ground Beef
• USDA Foods Corn

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• Beef and Mushroom Meatballs
• USDA Foods Ground Beef
• USDA Foods Tomato Paste
• Mushroom, Spinach and

Tomato Panini

• USDA Foods Frozen Spinach
• USDA Foods Cheese

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Today’s Panelist

Jessica Shelly RS, REHS, MBA Food Services Director Cincinnati Public Schools Ohio

Cincinnati Public Schools, OH

• 34,500 Students in 53 Schools:
• 75% free and reduced … 76.2% ethnic minority … 100+ different languages
• School Lunch:
• Participation: 82% Elementary … 67% Secondary
• Lunch Prices: $1.75 Elementary … $2.00 Secondary … No Reduced Category
• School Breakfast:
• Provision 2 Breakfast in All Schools in 2012-2013
• Universal Breakfast since 2004
• Reimbursable Vending Machines in all 14 secondary schools
• BIC, Grab ‘n’ Go, and/or Breakfast After First Bell in 35 elementary schools
• Breakfast Participation: 65% Elementary … 32% Secondary
• Other Programs:
• Summer Food Service Program at 108 sites
• Farm to School Initiatives including 17 school gardens
• Fresh Fruit and Vegetable Program at 29 schools
• Afterschool Snack Program at 38 schools
• Fresh Fruit choices in every school, every day
• Garden Salad Bars in every school, every day

Beef Burger Patty with Mushrooms

• Each Beef Burger Patty with Mushrooms provides 2oz M/MA

– If served with 1/8 cup of vegetable toppings, it provides ¼ cup other/additional vegetable

Better Nutritional Profile

• Allowed for greater menu flexibility due to nutritional

profile compared to a beef patty

Beef Patty with Mushrooms

• Calories: 127
• Fat: 8g
• Sodium: 199mg

Beef Burger Patty

• Calories: 180
• Fat: 13.5g
• Sodium: 310mg
• Lower calories, fat, and sodium allowed us to offer

additional menu choices

– Elementary Schools: Cheeseburger – High Schools: Cheeseburger & Turkey Bacon Cheeseburger

More Cost Effective

• Since we were able to divert beef, our burger cost

decreased by almost half

Beef Patty with Mushrooms

• Cost: $0.225 cents per patty

Beef Burger Patty

• Cost: $0.421 cents per patty
• There has been a noticeable difference in our weekly

menu food costs

– Marketed one time per week in High Schools – Marketed one time per three week cycle menu in Elementary Schools

And the Students LOVE It

• The burger is bigger, juicier, and has a better mouth feel than the

beef burger

• This entrée empowered our high school students with choice

when it comes to creating their school lunch. – Choice, trust, and empowerment is key to students eating and enjoying their dining experience with us each day.

• We also have a wonderful salad and topping bar

– After students decide between a regular burger, cheeseburger, or bacon cheeseburger they then can add red

• nion, shredded lettuce, sliced tomatoes, pickles, banana

peppers, or jalapeño peppers.

Making the Connection

• We also make sure raw

mushrooms are on rotation on

• ur salad bars at all schools
• In our 29 schools on Fresh Fruit and

Vegetable Program, mushrooms are

• ne of the vegetables we introduce

to elementary students

Today’s Panelist

Robert Rusan Chef Maplewood Richmond Heights School District Missouri

Maplewood Richmond Heights School District, MO

• Total enrollment: 1,203
• Early Childhood Center, preschool-1st grade: 346
• Elementary School, grades 2-6: 381
• Middle School, grades 7-8: 145
• High School, grades 9-12: 331
• Percentage of students eligible for free or reduced lunch: 51%
• Attendance rate: 94.5%
• Graduation rate: 92.4%

Where’s the Meat?

• Enhancing meat with healthier choices
• Larger healthier portions

Baking with Bacon

• Students were surveyed on ways they ate

mushrooms and mushroom bacon pizza was at the top of the list

• We provided healthier choice by replacing

pork bacon with turkey bacon

Don’t Forget to Eat Your Veggies

• Mushrooms topped the list for vegetables on

the vegetarian pizza

Portly Portobello

• Used Portobello mushrooms to create a larger

entrée choice

Chilling with Chef’s Chili

• Replaced meat with mushrooms
• Black bean vegetarian meal

It’s All Gravy

• Mushroom gravy
• Replace meat stock with vegetable stock and

mushrooms

It’s all about the Presentation

• Keep it simple
• Color goes a long way
• Design of cut

Metrics/Findings

• 4th Grade

– 6 like mushrooms

• 2 liked meatloaf
• 4 disliked meatloaf

– 10 dislike mushrooms

• 5 liked meatloaf
• 4 said ok on meatloaf
• 2 disliked meatloaf
• 5th Grade

– 6 like mushrooms

• 7 liked meatloaf
• 4 disliked meatloaf

– 12 dislike mushrooms

• 8 liked meatloaf
• 4 disliked meatloaf

Metrics/Findings

• 6th Grade

– 6 like mushrooms

• 2 liked meatloaf
• 5 disliked meatloaf

– 7 dislike mushrooms

• 1 liked meatloaf
• 6 disliked meatloaf

– 2 Mushrooms OK

• 2 dislike meatloaf
• Notes for Elementary:

– Meatloaf was overdone – Meatloaf was not sauced – Meatloaf was not batch cooked

• All were done and held

before the start of lunch

Metrics/Findings

• Middle School (7 – 8)
• 20 like mushrooms

– 18 liked meatloaf – 2 disliked meatloaf

• 15 dislike mushrooms

– 12 liked meatloaf – 3 disliked meatloaf

• High School (9 – 12)
• 15 like mushrooms

– 10 liked meatloaf – 5 disliked mushrooms

• 28 dislike mushrooms

– 8 liked meatloaf – 20 disliked meatloaf

Thank You

Archives, CEU information, and other resources available at www.schoolnutrition.org/webinars

Upcoming Peer2Peer Connect Call

Wednesday, November 20th from 2:00-3:00 PM EST Q&A Menuing Mushrooms: Strategies to Extend Meat Entrées, Add Veggies and Gain Student Approval As a follow up conversation from today’s webinar, connect to share ideas, resources, comments, and questions around effective strategies to menu mushrooms, include mushrooms in your commodity purchases next year, and recipe development. This event is not worth an SNA CEU. www.schoolnutrition.org/webinars